Food Hygiene Ratings Scheme (FHRS) Resource Pack
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Food Hygiene Ratings Scheme (FHRS) Resource Pack
Duration 1 hour
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Food hygiene ratings reflect the hygiene and cleanliness standards of a food business. They are clear indicators to prospective customers of the safety of a premises and they can be the difference between someone deciding whether to patronise your business or not. A food hygiene rating of 5 indicates that you are trading legally and safely and that hygiene standards are very good. All food businesses should aim to receive this rating, highlighting their legal compliance and dedication to keeping the public safe.
This Food Hygiene Rating Scheme Resource Pack will provide you with the knowledge to attain and maintain a good hygiene rating. This pack includes detailed information on the Food Hygiene Rating Scheme scoring system as well as guidance on what a visiting EHO will be looking out for. Whether you are a food business operator (FBO), manager or Head Chef, this pack will give you invaluable insight into the scheme and how to ace your next inspection.
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20+ free downloadable resources
What you'll learn
By the end of this course, you will be able to:
- Understand the Food Hygiene Rating Scheme scoring system.
- Understand the criteria necessary to attain a 5 rating.
- Learn some common mistakes to avoid during an inspection.
- Learn how to improve hygiene standards to attain and maintain a 5 rating.
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Our in-house Learning Designers develop all of our courses to give you and your learners the most engaging training possible.
Why take this course?
The Food Hygiene Rating Scheme (FHRS) was first introduced in 2010 and was designed to help consumers make better informed decisions about where they purchase their food from. Since its inception, the FHRS has driven up food safety standards across England, Wales and Northern Ireland and the black and green window sticker has become a familiar sight in food establishments. A good food hygiene rating indicates that you are compliant with food regulations and that your establishment is a safe and hygienic place to visit.
Understanding the FHRS scoring system is vital to attaining and maintaining a good score. Many believe that a food hygiene inspection is based solely on the cleanliness of your premises. However, there are numerous additional variables to consider that can negatively impact your score if not treated with the necessary importance. This pack provides in depth information on how the scoring system works and the three categories that an EHO will assess when visiting your business.
Food hygiene inspections are conducted by EHOs from your local authority. They often arrive unannounced which can make them appear intimidating. However, EHOs want your business to succeed just as much as you do and thorough preparation not only gives you the chance to showcase your excellent hygiene standards, it makes their job easier. This pack provides valuable insight into the role of an EHO, what they are looking for when inspecting a premises and the steps you can take to ensure your inspection goes as smoothly as possible.
Module 1: The Food Hygiene Rating Scheme
This module outlines how the Food Hygiene Rating Scheme works, the meaning of each rating and the role of Environmental Health Officers (EHOs). It also contains in-depth information on how the scoring system works and the specific areas in which you will be assessed.
Module 2: How to Prepare for an Inspection
This module explores how you can prepare for an inspection. It covers key areas such as pest control, personal hygiene and training and includes resources that can help you to maintain high standards at all times so that you can remain inspection ready.
Module 3: What to Expect During an Inspection
This module provides you with useful information about what happens during an inspection, common mistakes you should avoid during one and the steps you can take to appeal a rating should you wish.
Food hygiene ratings are given to places where food is supplied, sold or consumed. As such, this pack is suitable for all those who work in food premises in England, Wales and Northern Ireland, including but not limited to those who work in:
- Restaurants, pubs and cafes
- Takeaways, food vans and stalls
- Canteens and hotels
- Supermarkets and food shops
- Schools, hospitals and care homes
EHOs can speak to any member of staff when visiting a premises, so it’s advisable to encourage all staff to read some, if not all, of this pack to ensure a consistent base level of understanding across the business.
Written by experts
In partnership with
Paul Turner
Senior Environmental Health Officer
Paul Turner is a Senior Environmental Health Officer at North Yorkshire Council with a great passion for the highest standards of food safety. As well as holding a degree in Environmental Health and a HND in Applied Science (Biology) Paul has completed the following: Certificate of Registration with Environmental Health Officers Registration Board, Assessment of Professional Competence (CPD), ISO 9000:2000 Lead Auditor qualification and has Chartered status from CIEH.
Paul has 30 years of experience in the sector working for local authorities and is on the Food Standards Agency’s (FSA) working group and is a Local Authority member of the FSA group contributing to their Register a Food Business (RAFB) service.
Paul is an experienced public speaker on food safety who has developed and delivered training on behalf of the Food Standards Agency and others in the sector as he continues his drive to ensure the highest standards of food safety.
